Saute butter, garlic , and rosemary until garlic begins to brown but do not burn the garlic.Add marsala wine and then reduce by one-third. Add remaining ingredients and reduce by half of original volume. Set aside.

Penne Rustica:

1 oz. pancetta or bacon

18 shrimp peeled and deveined

12 oz. grilled chicken breast, sliced

4 1/2 cups of granita sauce

3 lbs. cooked Penne Pasta

3 teaspoons pimentos, minced

6 oz. butter

1 teaspoon chopped shallots

1 pinch of salt and pepper

1 cup parmesan cheese

1/2 teaspoon paprika

6 sprigs of fresh rosemary

Sauté pancetta until it begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent, you do not want to overcook the shrimp or else it will be rubbery. Add chicken, salt, pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese and simmer until the sauce thickens. In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika. Bake at 475 degrees F for 10-15 minutes. Remove and garnish with fresh rosemary sprigs.

Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.2. Meanwhile cook bacon in a large nonstick skillet over medium-high heat until crisp. Place on a paper towel to drain. Remove all but 1 Tbsp fat from skillet. Add onion and mushrooms to skillet. Sauté 4 minutes or until onion has browned. Reduce heat to medium, add garlic and cook 30 seconds until fragrant. Add spinach; cook until wilted. Scoop 1/2 cup cooking water from pasta pot; stir into spinach mixture. Drain pasta; return to pot. Add Sauce and bacon; toss to mix. Sprinkle with tomato and cheese.

Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 15 minutes. Place sliced tomatoes on layers of paper towels to dry out for an additional 15 minutes. Next, layer the tomato slices, bacon, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together (Do not use Miracle Whip). Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned. Serve Immediately!!!

To fry: Heat skillet over medium high heat.Lay bacon slices in bottom of pan without overlapping.You will have to do at least a couple batches to cook the whole package.Cover with a lid to prevent getting splattered with hot grease.Flip bacon over and cook on other side until browned nicely.Place cooked bacon on a layer of paper towels to drain.

To bake:Heat oven to 400.Place bacon on broiler pan without overlapping slices.Bake for 15 minutes, flip then bake approximately another 5 minutes until crispy.Place cooked bacon on a layer of paper towels to drain.

T

o microwave:Layer 5 paper towels on microwave turntable.Place 5 slices of bacon on top without overlapping.Place 2 paper towels over top.Microwave on high for 3 minutes and check for done-ness.Add more time if needed.Place cooked bacon on a fresh layer of paper towels to drain.

Cook the entire package and place unused slices in a ziplock bag and keep in freezer until ready to use.To make bacon bits, place cooked bacon in a food processor and pulse until chopped, or crumble by hand when cooled.

Place potatoes in medium saucepan with enough water to cover by one inch.Bring to a boil over high heat, lower to a simmer and cook until potatoes are just tender, 15-20 minutes. Drain and let cool, then cut into bite size pieces. In a large mixing bowl, combine the potatoes with all the remaining ingredients and gently toss.Refrigerate the salad several hours before serving to allow the flavors to blend.